Acronyms that contain the term crop residue 

Crop residue

Crop residues are materials left in an agricultural field after the crop has been harvested. These residues include stalks and stubble (stems), leaves and seed pods. Good management of field residues can increase efficiency of irrigation and control of erosion. The two types of agricultural crop residues are: 1. Field Residues Field residues are materials left in an agricultural field or orchard after the crop has been harvested. These residues include stalks and stubble (stems), leaves, and seed pods. The residue can be ploughed directly into the ground, or burned first. In contrast, no-till, strip-till or reduced-till agriculture practices are carried out to maximize crop residue cover. Good management of field residues can increase efficiency of irrigation and control of erosion. Simple line-transect measurements can be used to estimate residue coverage.2. Process Residues Process residues are materials left after the crop is processed into a usable resource. These residues include husks, seeds, bagasse, molasses and roots. They can be used as animal fodder and soil amendment, fertilizers and in manufacturing.

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